"onion like bulbous plant allied to the leek, known to the ancients and much used in cookery," Middle English garlek, from Old English garlec (West Saxon), garleac (Mercian), "garlic," from gar "spear" (in reference to the clove), see gar, + leac "leek" (see leek). Garlic-bread is attested by 1947.

1775, from garlic + -y (2). The -k- perhaps to preserve the hard -c-, but garlick was a former alternative spelling.

pike-like fish, 1765, American English, shortening of garfish (mid-15c.), from fish (n.) + Middle English gare, gore "a spear," from Old English gar "spear," from Proto-Germanic *gaisa- "spear" (source also of Old Norse geirr "spear; point of an anvil," Old Saxon, Old High German ger, German Ger "spear"), from PIE *ghaiso- "a stick, spear" (see goad (n.)). The fish so called for its long sharp snout. Compare Edgar, garlic.

pungent bulbous culinary herb of the genus Allium, related to the onion, long the national badge of the Welsh, Old English læc (Mercian), leac (West Saxon) "leek, onion, garlic," from Proto-Germanic *lauka- (source also of Old Norse laukr "leek, garlic," Danish løg, Swedish lök "onion," Old Saxon lok "leek," Middle Dutch looc, Dutch look "leek, garlic," Old High German louh, German Lauch "leek"). No certain cognates outside Germanic; Finnish laukka, Russian luk-, Old Church Slavonic luku are said to be from Germanic. Also the final element in garlic.

garlic bread, 1967, from Italian bruschetta, Tuscan name for bread roasted on both sides, dribbled with olive oil and sometimes seasoned with garlic, from bruscare "to roast over coals."

"garlic mayonnaise," 1914, from Provençal aioli, from ai (corresponding to French ail "garlic") + oli (corresponding to French huile) "oil," from Latin oleum (see oil (n.)). The Catalan equivalent is allioli.

green, aromatic, olive oil-based pasta sauce, a Genoese specialty, 1937, from Italian pesto, contracted form of pestato, past participle of pestare "to pound, to crush," in reference to the crushed herbs and garlic in it, from Latin root of pestle.

"slice or small bulb forming together a large bulb, as of garlic," Old English clufu "clove (of garlic), bulb, tuber," from Proto-Germanic *klubo "cleft, thing cloven" (source also of Old High German chlobo, Old Norse klofi), from PIE root *gleubh- "to tear apart, cleave."

Its Germanic cognates mostly lurk in compounds that translate as "clove-leek," such as Old Saxon clufloc, Old High German chlobilouh. Dissimilation produced Dutch knoflook, German Knoblauch.

common name of an edible herb closely related to garlic, c. 1400, from Old North French chive (Old French, Modern French cive, 13c.), from Latin cepa "onion" (see onion).

type of Spanish vegetable soup notable for being served cold, by 1742 in translations of "Don Quixote;" from 1590s as a Spanish word in Spanish-English dictionaries. According to Ayto ("Diner's Dictionary") the name is of Arabic origin and means literally "soaked bread." Perhaps in reference to the garlic croutons that traditionally are served with it.